Green Beans with Preserved Lemon


At Thanksgiving, F&W's Justin Chapple serves these green beans because they can be made the day before and served either chilled or at room temperature. Justin prefers to make this recipe using homemade preserved lemons but you can easily find them at most grocery stores.

Green Beans with Preserved Lemon
Believe it or not, green beans can actually be cooked in advance and still be crisp-tender when you serve them. The secret is the classic but brilliant technique of blanching them in boiling water until bright green and then immediately shocking them in ice water, which stops the cooking and ultimately preserves the color and texture. This recipe is the perfect make-ahead Thanksgiving side because it can be served either chilled or at room temperature. Photo: Abby Hocking
Total Time:
20 mins


  • Ice

  • Kosher salt

  • 2 pounds haricots verts or thin green beans, trimmed

  • 2 tablespoons finely chopped preserved lemon peel (see Note)

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • Freshly ground black pepper


  1. Fill a large bowl with ice water. In a large saucepan of salted boiling water, blanch the haricots verts until crisp-tender and bright green, 2 to 3 minutes. Drain well and transfer to the ice water to cool. Drain and pat dry with paper towels.

  2. Meanwhile, in a small bowl, whisk the preserved lemon peel with the olive oil and lemon juice. Season the dressing with salt and pepper.

  3. In a serving bowl, toss the haricots verts with the dressing. Season with salt and pepper and toss again. Serve chilled or at room temperature.

Make Ahead

The blanched haricots verts and prepared dressing can be refrigerated separately overnight.


You can buy preserved lemons at most grocery stores or on

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